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1 1/4 cups flour	Large pkg inst chocolate pudding
1 cup butter	1 cup chopped pecans
8-oz. pkg cream cheese	1/2 cup powdered sugar
9-oz. pkg Cool Whip	1 cup powdered sugar
2 2/3 cups milk

Make crust by mixing together flour, butter, pecans, and 1/2 cup powdered sugar. Pat firmly into 9 x 13-inch pan and bake at 350 degrees for 15 minutes; cool thoroughly. Blend together cream cheese, 1 cup powdered sugar, and Cool Whip. Spread evenly on top of crust. Mix pudding with milk. When slightly thickened, spread evenly on cream cheese mixture. Let thicken and spread another carton of Cool Whip on top. Refrigerate. Grate Hershey bars on top for garnish.